2. Slowly add ¼ cup of the sugar and continue beating until the yolks become pale yellow and thick enough to fall back in a ribbon when the beater is lifted from the bowl.

3. Beating constantly, pours in the coconut cream in a slow, thin stream. Then beat in the rum, vanilla, nutmeg and salt. Strain the custard mixture through a fine sieve directly into the baked pie shell.

4. Bake in the upper third of the oven for about 30 minutes, or until a knife inserted in the. center of the custard comes out clean. Cool to room temperature.

5. Meanwhile, combine the grated coconut with 1 tablespoon of the remaining sugar, and spread the mixture evenly in a shallow baking dish.

6. Stirring the coconut occasionally, toast it at the same temperature in the middle of the oven for about 10 minutes, or until it is a delicate golden brown. Remove the dish from the oven and set it aside.

7. About ½ hour before you plan to serve the pie, preheat the oven to 325°F. With a wire whisk or rotary or electric beater, beat the egg whites and cream of tartar until they are frothy.

8. Sprinkle in the remaining 6 tablespoons of sugar and continue beating until the egg whites are stiff enough to stand in unwavering peaks when the whisk is lifted from the bowl.

9. With a pastry bag fitted with a star, pipe the egg white meringue over the custard in a crisscrossing lattice design. Then make a border of meringue all around the rim of the pie and decorate it with rosettes or swirls.

10. Bake in the upper third of the oven for about 15 minutes, or until the meringue is a delicate brown. Serve at once.